Debone the chicken thighs

• Slice along the bone of each thigh with a small knife.
• Slip the knife under the bone and lift it out, scraping the meat down as you go.
• Cut the bone free and keep it for roasting and making chicken stock.

Season the thighs

• Sprinkle salt over the flesh side of the thighs.
• Dust generously with vindaloo curry powder and pat it in.
• Repeat on the skin side.

Sear skin side down

• Heat a pan over medium heat with a touch of oil.
• Lay the thighs in skin side down and press them with a little weight on top.
• Monitor the heat and cook until about 90% done through the skin side.

Flip and finish

• Flip the thighs and give them a short blast of heat on the other side to finish.
• Serve once the skin is crispy and the meat is juicy.